Are you captivated by the nuanced flavors of authentic Chinese cuisine? Or perhaps you crave the delicate balance found in premium Teochew specialties?
For culinary enthusiasts eager to embark on a gourmet journey, Singapore Airlines now offers an exclusive opportunity to savor the essence of Teochew fare on select departures from Singapore.
The renowned carrier, headquartered at Changi Airport, has curated a distinguished menu featuring signature Teochew dishes, available across all cabins for a limited four-month showcase.
First Class guests can anticipate sophisticated selections such as chilled crab, artisanal pig trotter jelly, and traditional hei chor.
Teochew gastronomy, rooted in the Guangdong region of southeast China, is celebrated for its emphasis on fresh ingredients and refined techniques. Steaming is the preferred method for fish, shellfish, and seasonal vegetables, while pork is typically slow-braised to perfection. Compared to other Chinese cuisines, Teochew dishes highlight an abundance of vegetables, resulting in light yet flavorful plates that emphasize purity and balance.
"The diversity of Chinese culinary heritage is truly remarkable, and we are honored to introduce the delicate and distinctive flavors of Teochew cooking to our global clientele," shares Mr Marvin Tan, Singapore Airlines’ Senior Vice President of Product and Services. "For those with roots in this tradition, it’s a comforting reminder of home at 35,000 feet."
Signature specialties include steamed pomfret, slow-braised pork trotter, mustard greens, and chai poh kway teow, all artfully prepared.
Travelers in First Class and Suites will be treated to an array of iconic dishes, including
fresh cold crab,
crispy hei chor (prawn rolls),
handcrafted pig trotter jelly, steamed pomfret, and the classic Teochew dessert “or nee” (creamy yam paste).
Business Class guests can enjoy comforting bowls of Teochew porridge with tender braised duck, salted egg, and cai beh (braised cabbage), or opt for bak chor mee (egg noodles with savory minced pork and mushrooms) accompanied by golden fried png kueh (rice cake with egg and sweet dark sauce).
Teochew porridge with braised duck, hard-boiled egg, and stewed cabbage is a highlight for many frequent flyers.
Premium Economy and Economy Class passengers are not left out; choices include aromatic braised duck with rice, egg, tofu, and pickled vegetables, or stir-fried pork with shacha sauce served over rice with crisp greens.
The Teochew menu is also featured in the award-winning SilverKris Lounge at Changi Airport, ensuring every guest can begin their journey with an authentic taste of home.
